Balinese Chicken Curry
By: Isabelle Menant
Published: Friday, January 21, 2011 - 9:18pm

Ingredients




1 pound chicken, around 2, ready to be cooked
5 cloves garlic, crushed
2 teaspoons tamarind paste
2 teaspoons fresh turmeric, grated or 1 tsp dry turmeric
1 lemongrass stalk, crushed
1 teaspoon sea salt
2 teaspoons coconut oil
3 cups of fresh coconut milk or 2 cans of coconut milk
2 Salam leaves (omit if unavailable)
Balinese curry paste:
5 garlic cloves
2 tablespoons fresh turmeric, roughly chopped
2 teaspoons kencur, roughly chopped (use galangal if unavailable)
3 candle nuts
10 bird's eye chilies (or less if you do not like it hot)
3 long red chilies
1/4 teaspoon shrimp paste
2 teaspoons of palm sugar, grated
2 teaspoons sea salt

Preparation

1 Make a paste of the tamarind,turmeric, garlic, sea salt and coconut oil, rub the chicken all over. 2 Prepare the fire, when it is ready, grill the chicken, turning and basting with the marinade, until cooked and nicely charred. 3 Once cooked, leave it to cool. Prepare the curry paste. Grind all the ingredients in a mortar with a pestle until well blended. 4 Chop the chicken in bite size pieces. 5 In a pan, heat the coconut milk, add the curry paste and the salam leaves, cook until fragrant. 6 Add the chicken, lower the heat and cook another 10/15 minutes until the sauce is thickened. 7 Serve with steamed rice.